'''Tomme''' (), occasionally spelled '''Tome''', is a type of cheese, and is a generic name given to a class of cheese produced mainly in the French Alps
and in Switzerland
[Joel Robuchon et al., ''Larousse Gastronomique'' (New York, New York: Clarkson Potter, 2001), page 1220.]
It can be made from cow's, ewe's, or goat's milk.
[ Tommes are normally produced from the skim milk] [ left over after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to produce a full cheese. As a result, they are generally low in fat.] [However, Tomme de Boudane and Tomme de Revard can contain as much as 20-40% fat. (Larousse (2001), p. 1220.)]
There are many varieties of Tommes, which are usually identified by their place of origin. The most famous of these is Tomme de Savoie. [ Other Tommes include Tomme Boudane, Tomme au... ]